Directions

1.
Bring chicken broth and 1 cup water to a simmer in a medium saucepan over medium-high heat. Meanwhile, in another medium saucepan, melt butter over medium-high heat. Add shallots and cook until soft and translucent, about 2 minutes. Add rice and stir to coat.

2.
Pour heated chicken broth mixture over rice and cover saucepan. Reduce heat to medium-low and cook until all the liquid has evaporated, about 17 minutes.

3.
Remove rice from heat and fluff with a fork; season with salt. Stir in cilantro and almonds; serve immediately.

Try this link. http://www.mealsmatter.org/recipes-meals/recipe/16870
You will have to copy and paste, I don't think you can link from here.
It looks interesting, Martha doesn't seem to have this particular chicken recipe (an oversight, I am sure).